I used to always be very confused why my onions never turned out just the right amount of brown or evenly colored and crispier.And how can i make my onion brown and fried but not burnt and deliciously caramelized.So the secret to fried caramelized onions is very simple method.
I begin by selecting fine, thickk yellow onions, those that are pungent in smell with a paper-like outer layer.
You can also use red onions for caramelizing.
Speaking from experience: Yellow onions are best for caramelizing.
TIP 1: Thin Slices and even cutting
After selecting two large onions, the most important step is to cut them evenly in a consistent shape and make sure they are all the same size, because any big chunks will not give even color to the onions, and the key for thin slices is to cut them with patience.
Tip 2: Use a flat, wide-bottomed Cast iron pan
My personal experience taught me that using the perfect wide-bottomed flat pan helps spread onions evenly on the pan and allows them to cook evenly. If you use any narrow-bottomed pan, it will cause the onions to stack and become crowded and will not cook them well.
TIP 3: Always use Oil
Use any cooking oil and make sure you add a lot of oil so that all the onions get soaked in the oil for perfect browning.
TIP 4: Cook them slowly on low flame
I found out that, unlike any other deep-frying item, onions need a lot of patience while cooking, so you cannot turn the heat high for quicker results. It will only leave your onions burnt. Always fry them on a low flame and let one side take time to turn brown, and then turn the other side down to cook .
COOKING PROCESS
Step 1: I always preheat my pan on medium-low flame before starting my cooking.
STEP 2: Add half cup of oil in the pan and let it become warm.
Step 3: Add the onion in the oil and evenly spread them
STEP 4: Don’t over stir your onion, just let them sit and cook for 5 minutes on one side, then stir to change sides.
STEP 6: Patiently allow the onions to turn brown on each side and watch the color. Don’t become too dark, change sides not to overcook one side.
COOKING TIME: 60 minutes
You should know the color that should be the perfect brown🤌. I never use watery onions to cook. They just end up splattering oil everywhere, and the flame should always be low to medium-low.
DON’T PANIC
If sometimes in haste you burn your onions, just take them off the flame and scoop out the burnt pieces because you don’t want to impart a bitter taste to your dishes.
HOW I STORE MY ONIONS FOR LONGER USE:
EVENLY SPREAD FRIED ONIONS ON SOME NEWSPAPER OR PARCHMENT PAPER AND ALLOW THEM TO COOL. THIS WILL HELP YOU GET A MORE CRISPIER VERSION OF CARAMELIZED ONIONS
I put them in any airtight jar, and they stay crispier and good to go for many weeks, even months.
USES
You can use this onion for quick qorma preparation or even biryani . It can be used as a garnishing on haleem nihari and other savory dishes.
FAQs
1.Can we brown onions without oil?
NO, I am afraid they will stick to the pan and burn.
- Does caramelizing onions always take 30 minutes?
No, the time depends on the amount of onions you are using.
- Can we use less oil to fry onions?
Yes, but you will have to moniter the cooking and make sure the onion dont stick to one side. This method only works with very less onion quantity.
If you guys looking for perfect wide flat bottomed cast iron pan try these one they are absolutely economical and of great use:-https://amzn.to/4neMkAb
If you are looking for a smooth spoon that does not heat up or scratches your pan and can be used for deep frying items then i would suggest try these silicon spoon they are of multipurpose use :-
2 thoughts on “Easy Fried Caramelized Onions Recipe”